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Easy Avocado Chicken Salad

Rated as 4.85 out of 5 Stars

"Delicious avocado chicken salad."
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30 m servings 338
Original recipe yields 2 servings


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  1. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
  2. Place chicken breasts on prepared baking sheet.
  3. Cook in the preheated oven until no longer pink in the middle and juices run clear, 15 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Shred chicken breasts.
  4. Stir chicken, avocado, scallions, celery, onion, lime juice, cilantro, cayenne pepper, salt, and black pepper together in a bowl.

Nutrition Facts

Per Serving: 338 calories; 18.2 13.6 32.1 80 99 Full nutrition

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Read all reviews 19
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I was surprised to see how much flavor this had. I wasn't expecting that because there is only lime juice for liquid. I used a piece of leftover chicken I'd made before that did have a lot of ...

I loved it. Had the chicken salad on some thin wheat bread. I would change a couple things. I would say the best mixture would be one avocado per pound of chicken. I had two chicken breas...

I liked this, but for me it lacked a little bit in flavor. I know this takes away from the "healthy" aspect of it, but I did add a little mayo. It did make the flavor pop and made it just a li...

Yum, yum, yum! I used canned chicken and two small avocados until I thought the balance was right.

The only change I made was using rotisserie chicken instead of baking my own. I think if I were fixing for my picky children, who might not like the crunchy celery and onions, (even though I dic...

Delicious!! I wanted a healthy chicken salad to put on a sandwich without all the mayo and sour cream. This one has great flavor and the onions really add great flavor!

This recipe is so quick and easy and very tasty! My husband and I both LOVED it the first time i made it. I think in the future i will add more avocado, and may marinate the chicken in lime an...

This is awesome! I did twist the recipe a little... I baked the chicken with garlic salt and lemon pepper then chunked it instead of shredding. Also I used lemon instead of lime due to not havin...

This was really good! I always boil my chicken when I'm going to shed it, makes it go faster. I added a tablespoon of ranch dressing to cream it a bit, and some dry ranch powder to zest it a b...